Recipes for Thanksgiving

 

Hello Folks ~ Thanksgiving is a week from today and I’m sure most of you are thinking about the dinner to be served/shared that day.

My brother-in-law and sis-in-law, Todd and Sue, are coming here for dinner. I am excited. I bought an almost 12 Butterball young turkey, will make a sausage stuffing, mashed potatoes, asparagus vinaigrette, green bean casserole and spicy pumpkin tiramisu. Sue is bringing rolls, carrot soufflé, a pecan pie and Chardonnay.

The green bean casserole is not made with canned mushroom soup, or canned French fried onion rings, it is made from scratch. I don’t know where I found the recipe but it is delicious and people love it and want the recipe.

So, here’s the recipe, in case any of you would like to try it.

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Green Bean Casserole

3 tablespoons canola oil, divided (or olive oil)
1 medium sweet onion (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry
1 pound frozen French-cut green beans (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder
1 teaspoon paprika
1/2 teaspoon garlic powder

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.

3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.

4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.

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Now, here is the recipe for the tiramisu.  My husband and I both loved this.  Got the recipe many years ago from a lady in ‘Country Life’ forum.  It is fantastic.  One year I switched out the pumpkin for peanut butter, for DH’s birthday and that was a big hit.

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SPICED PUMPKIN TIRAMISU

1 package Italian Ladyfingers (Soft, not hard cookies)
1/8 cup Frangelico liqueur or Triple Sec (or orange juice)
8 oz. Mascarpone (or cream cheese)
1/2 cup canned Pumpkin Puree
1 tsp. ground Cinnamon
1/2 tsp. ground Ginger
1/4 tsp. ground Mace
1-1/2 cups Confectioner's Sugar
1 tsp. Orange Extract
2-1/2 cups Heavy Cream, whipped and chilled, divided

Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (I used a little more.) (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.)

In a mixing bowl, blend together the mascarpone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract.

Fold in 1-1/2 cups of the whipped cream. Pour the mixture over lady fingers.

Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired.

Cover and refrigerate at least two hours before serving, or overnight.
Slice to serve.
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I will be busy this next week, so if you don’t hear from me again, you know what I’m doing, getting ready, as most of you will be too.

Have a wonderful Thanksgiving week and day. Count your blessings. God has blessed us with so much.

FlowerLady